Sheet Pan Sticky Sweet and Sour Chicken

Name: Sheet Pan Sticky Sweet and Sour Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 1/2 pounds boneless chicken breasts, cut into 2 inch cubes; 1 egg, beaten; 1/4 cup all-purpose flour, or gluten-free all-purpose flour; 1 teaspoon ground ginger; 1 pinch each kosher salt and black pepper; 1 cup broccoli florets; 2 bell peppers, sliced; 2 shallots, quartered; 4 tablespoons extra virgin olive oil or sesame oil; 1 cup sweet Thai chili sauce; 1/3 cup low sodium soy sauce; 1/2 cup apple juice; 1/4. cup rice vinegar; 1 tablespoon ketchup; 1 tablespoon creamy peanut butter; 1 jalapeño, sliced, and seeded if desired; 2 cloves garlic, grated; rice and cilantro, for serving

This sheet pan sticky sweet and sour chicken combines cubed chicken breasts coated in a crispy flour and ginger crust with fresh vegetables and Thai chili sauce, all roasted on one pan for an easy weeknight meal.

🥗Gluten-Free

Total

35 min

Servings

6

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Half Baked Harvest

Ingredients

1 1/2 pounds boneless chicken breasts, cut into 2 inch cubes
1 egg, beaten

1/4 cup all-purpose flour, or gluten-free all-purpose flour

1 teaspoon ground ginger

1 pinch each kosher salt and black pepper

1 cup broccoli florets

2 bell peppers, sliced

2 shallots, quartered

4 tablespoons extra virgin olive oil or sesame oil

1 cup sweet Thai chili sauce

1/3 cup low sodium soy sauce

1/2 cup apple juice

1/4. cup rice vinegar

1 tablespoon ketchup

1 tablespoon creamy peanut butter

1 jalapeño, sliced, and seeded if desired

2 cloves garlic, grated

rice and cilantro, for serving

18 Ingredients

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Instructions

1
1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil.2. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour and ginger to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil. Add the broccoli, peppers, and shallots to the other side of the pan and toss with 2 tablespoons oil. Bake 15 minutes.3. Reduce the oven temp to 400° F.4. Meanwhile, combine the sweet Thai chili sauce, soy sauce, apple juice, rice vinegar, ketchup, peanut butter, jalapeño, and garlic in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.5. Pour half the sauce over the chicken, tossing to combine. Toss the vegetables. Return everything to the oven for 3 minutes, until the sauce coats the chicken. Watch closely, the sauce can burn easily.6. Serve the chicken and the remaining sauce over bowls of rice topped with cilantro. Serve the vegetables on the side.

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Tips & Notes

Pro tips

Cut chicken into uniform 2-inch pieces so they cook evenly and develop crispy edges from the flour coating.
Toss vegetables with oil and season before adding chicken; this prevents them from steaming and helps them caramelize.
Add the Thai chili sauce in the final 5 minutes of roasting so it clings to the chicken without burning.
Spread ingredients in a single layer on the sheet pan; overcrowding traps steam and prevents crisping.

Substitutions

Thai chili sauce → hoisin + sriracha mixed together (maintains sticky-sweet-spicy profile)
Broccoli florets → snap peas or green beans (cook time remains the same)
Shallots → red onion, cut into wedges (similar sweetness, longer cook time by 2-3 minutes)